Buffalo Chicken Egg Muffins

These have become a firm favourite in our household over the last few months. They are perfect for a grab-and-go breakfast option, mid-morning snack or even lunch! And they are delicious hot or cold. Plus they are the perfect thing to meal prep in advance - just bake up a full pan batch and they keep well in the fridge for the rest of the week!

Ingredients
  • 1 Chicken Breast - roasted and shredded
  • Himalayan Pink Salt 
  • Black Pepper
  • Garlic Powder
  • 12 Eggs
  • 3 Green Onions, finely chopped
  • 1/2 cup Franks Red Hot Sauce
  • Fresh Parsley, finely chopped or dried (optional for garnish)

Directions
  1. Pre-heat your oven to 400'. Place your chicken breast on a baking tray and season with the black pepper, salt and garlic powder. Roast for approx 25 minutes (until cooked - will vary depending on the size of your chicken breast!)
  2. Once the chicken is cooked through remove from oven and shred using a couple of forks
  3. Add chicken to a bowl and douse liberally with about 1/2 the Franks Red Hot sauce until the chicken is fully coated
  4. In a separate bowl whisk up your eggs, add the green onions, some black pepper and the remainder of the Franks sauce
  5. Divide the egg mixture equally amongst your muffin cups, then add some of the shredded chicken, then sprinkle a small amount of parsley on top if using - do not overfill the cups - leave at least 1/4 " to top.
  6. Bake for 35 minutes in a 400' oven.
Tips: Use Parchment Paper muffin cups to prevent the egg from sticking. Adjust the Franks Red Hot sauce to suit your taste buds or try another variety of hot sauce altogether!


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